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These bakery-style Thick Chocolate Chip Cookies have been my go-to recipe for over 20 years! They were always the cookies that my kids requested after school and now they bake for themselves. Using cold butter keeps the dough no-chill and gives you a super thick, soft cookie that is totally irresistible.
Although my Grandma Pearl’s Chocolate Chip Cookies with pudding mix and Pecan Chocolate Chip Cookies recipe are also super popular around here.
A Quick Look at this Recipe
- Recipe Name: Thick Chocolate Chip Cookies
- Prep Time: 30 minutes
- Bake Time: 25 minutes
- Servings: 8 large cookies or 16 smaller cookies
- Important Ingredients: Cold butter in the dough allows you to get thick cookies without chilling the dough and cornstarch helps to give the cookies a wonderful soft texture.
Table of Contents
TINA SAYS: “This recipe for Thick Chocolate Chip Cookies is the only one I use. I love starting with cold butter and they always bake up perfectly!”
What goes into this Recipe
- Cold Butter: Adding cold butter cubes to the cookie dough keeps the dough cold which helps to give you a thick cookie. It is the same way I start these Valentine Chocolate Chip Cookies.
- Brown Sugar: The addition of more brown sugar than granulated sugar also gives the cookie some help in making them both thick and chewy.
- Granulated Sugar: When added in a smaller amount it helps to absorb some of the liquid in the dough {like flour} but not make them crispy in texture.
- Cornstarch: One of the secret ingredients for getting nice thick and soft cookies.
- Salt: All sweet treats need a bit of salt to balance everything nicely.
- Chocolate Chips: Any kind of chocolate chip that you prefer will work wonderfully in this cookie. Sometimes we will even combine my favorite {mini semi-sweet chocolate chips} with my husband’s favorite {milk chocolate chips} for the perfect compromise.
See recipe card for full information on ingredients and quantities.
How to make these Chocolate Chip Cookies
1. Begin by putting the cubed butter into the mixing bowl of a stand mixer like we do with Cowboy Cookies. Add both the brown sugar and granulated sugar to the butter and mix for about 4 minutes on medium speed. The goal is to cream the butter and sugar together like you normally would with room temperature butter.
2. Then add your eggs to the mixture one at a time until they are completely incorporated into the dough.
3. Once the eggs are mixed in, add the dry ingredients all at once.
4. Mix the dry ingredients into the dough until it is just combined. It is super important to not overwork the dough.
5. Finally, some chocolate chips. There is always a great divide between semisweet and milk chocolate chips at my house, so use whatever you prefer.
6. You may use the mixer to incorporate the chocolate chips or go ahead and mix them in by hand.
7. One of the ways to get super thick chocolate chip cookies is to make really big cookie dough mounds like these Red Velvet and White Chocolate Chip Cookies. Divide the dough into 8 equal pieces and roll each piece into a big round ball. Place 4 mounds of dough onto a silicone mat {or parchment paper} lined cookie sheet at a time.
8. Bake in a 410 degree oven for 10-12 minutes {I baked mine for 12 minutes} or until the cookies are golden brown on the outside. Remove from the oven and let them cool completely on the baking sheet.
Pro Tips
- Don’t skip the step of cutting the butter into cubes. This allows the cold butter to work into the sugar much easier.
- Always use a stand mixer. This is a thick dough that requires a lot of mixing and heavy duty work.
- Do not over mix the cookie dough after adding the dry ingredients. Doing so will warm up the butter and add air to the dough. Both of which will create a flatter cookie.
- Do not over bake the cookies. Bake the cookies until they are golden brown and set. Then remove from the oven and allow them to cool on the baking sheet completely like we do with our Cake Mix Chocolate Chip Cookies. The residual heat from the baking sheet will allow the cookies to set up into a thick and soft cookie.
Storage and Freezing
Store: The best way to store these thick cookies is in an airtight container at room temperature for up to 4 days.
Freeze: Classic Thick Chocolate Chip Cookies also freeze well for up to 3 months as long as they are packaged well in an airtight container.
Recipe FAQs
There are a number of reasons to use cold butter in cookies. First of all, it speeds things up because you don’t have to wait for your butter to come to room temperature.
It also allows you to have thick, dense cookies without refrigerating the dough because it is already cool from the butter. You just have to be sure that you don’t overwork the dough because that will warm the otherwise cold butter up.
There are a number of things you can do to help cookies be thick. First of all, starting with cold cookie dough {cold butter} helps because the chill of the dough helps hold the shape in the oven.
You will also notice that we are using more brown sugar than white sugar. Not only does thick help make the cookies softer but also thicker and chewier.
Lastly, adding a small amount of cornstarch to the cookie dough also helps the cookie bake up thicker and keeps them chewy.
Absolutely! This recipe normally makes 8 LARGE cookies but if you prefer smaller cookies, use a medium cookie scoop. Bake the cookies for 8-10 minutes in a 375 degree oven.
I also have this Mini Chocolate Chip Cookie recipe that makes half dollar sized cookies.
The main thing that makes a cookie flat or thick is the amount of flour added into the dough.
Without enough flour in the dough, there is not anything to absorb all of the fat and liquid in the cookie dough. That causes the dough to go flat quickly.
Do you love chocolate chip cookies? Try these…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Super Thick Chocolate Chip Cookies
Ingredients
- 1 cup butter , {cold & cut up into small cubes}
- 1 cup brown sugar , {lightly packed}
- 1/2 cup granulated sugar
- 2 eggs
- 3 cups all purpose flour
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups chocolate chips, {we love milk chocolate chips}
Instructions
- Preheat the oven to 410°.
- In the large bowl of your stand mixer {fitted with the paddle attachment}, combine the cold cubed butter and both sugars. Mix the ingredients on a medium speed for about 4 minutes or until creamy.
- Add the eggs, one at a time. Be sure to mix well after adding each one.
- In a separate bowl combine the flour, cornstarch, baking soda and salt. Whisk ingredients together and then add to the butter and sugar mixture all at once. Mix until just combined. NOTE: You do not want to over mix {this will heat up your butter}. Finally, add your chocolate chips to the cookie dough and mix until evenly distributed.
- Divide dough into 8 equal pieces and roll each piece into a large ball. Place 4 balls of dough onto a silicone mat {or parchment} lined baking sheet.
- Bake for 10-12 minutes {mine took 12 minutes} or until the top is golden brown. Let the cookies cool on the cookie sheet. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
- Make sure the butter is cold and cut into cubes before adding it to the mixer with the sugar. The chill of the butter is what is going to help give you the thick cookie you are looking for.
- Always use a stand mixer. This is a thick dough that requires a lot of mixing and heavy duty work.
- Do not over mix the cookie dough after adding the dry ingredients. Doing so will warm up the butter and add air to the dough. Both of which will create a flatter cookie.
- Do not over bake the cookies. Pull the cookies from the oven once they are golden brown and set. Then allow them to cool completely on the baking sheet. This step will help them set up perfectly.
- If you prefer smaller cookies, use a medium cookie scoop and bake the cookies for 8-10 minutes at 375 degrees.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
